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Thread: Smoker Ribs

  1. #1
    Owner & Co-Founder zedron's Avatar
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    Smoker Ribs

    Step 1: I like to trim my racks so they are somewhat uniform in shape. Meaning one side is not tapered hence cooks at a different speed then rest. A big part of this is purchasing in store. Once cut and squared up, I trim excess fat and meat parts off so it generally a nice piece of meat. I don't cut off fat that is extremely embedded into the meat, just the loose shit that wont render all the way down. These are some last minute shit Walmart ribs so they are the best I could get last minute.

    Step 2: Remove membrane located on bone side. I didn't take a pic of me doing this but just Google a Youtube video about it and see what I mean. if you don't do this, the smoke and rub will not permeate into the underside of the meat.

    Step 3: Apply rub. First take plain ole' yellow mustard and squeeze a little bit on the meat, rub it in so it is coated. The mustard acts as a binder. When cooking it will cook off and leave no residual aftertaste. Don't be shy with the rub as seen in my pic.
    20130713_133909.jpg

    Step 4: Throw them in a pre-heated 220 degree smoker for 2 hours. I try to keep the temp anywhere between 210 - 230 with 220 being the favorable temp. After 30-40 minutes in the smoker and every 30-40 minutes thereafter, I spray with apple juice.
    This pic is about 1.5 hours in.
    20130727_130622.jpg

    Step 5: After 2 hours remove the ribs and prepare them to be wrapped up in foil. Take a piece of foil, one piece for every piece you will be doing and put a little brown sugar on the bottom so the ribs would touching all sugar, then a line of honey from left to right, and finally a zig zag motion of parkay. Take the rib rack and place bone side up on the mixture and then repeat the same procedure on the top (bone side) of the ribs. This part is where you can vary with the sugar and honey to get the sweetness you want. When complete it should look like the pic below.
    Attachment 1180
    Now take all ends and make a boat, then pour a little splash of apple juice in there. Now fold the bottom piece over the ribs, then the sides, then the top to make a little mechanism that doesn't leak.

    Step 6: Take your foiled up ribs and put them back in the smoker for another 2 hours. No need to do anything here with them except watch the temp.

    Step 7: After the 2 hours, remove the ribs from foil and place back in smoker for a final 1 hour cook. This is where is can take 45 mins to 1 hour and you need to watch. I put them in after removing from foil and come back 20 minutes later and spray with apple juice. 20 minutes later I come back again and apply my sauce. I let them cook for the remainder 15-20 minutes with the sauce on. When they are ready to come out the look like the pic below. As far as sauce goes, I currently use a store bought Jack Daniels while I perfect my own recipe. I just take some JD sauce and put it in a bowl, add a little water and mix it with a fork to water it down a little so its easier to mop on. When applying sauce, make sure EVERY square inch of the meat is saturated otherwise it will dry out in that little time.
    20130713_183436.jpg

  2. #2

  3. #3
    pics?

    I love cooking ribs, I much prefer beef ribs though (short ribs)

  4. #4
    Owner & Co-Founder zedron's Avatar
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    Pics and finished instructions up.

  5. #5

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